banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Crispy Rice Nut Butter Squares

    Share

    Crispy Rice Nut Butter Squares

    1/2 cup (125 mL) smooth almond nut butter
    1 cup (250 mL) rice syrup
    1 tsp (5 mL) vanilla
    1/2 cup (125 mL) dried apricots, chopped
    1/2 cup (125 mL) raisins
    1/2 cup (125 mL) chopped almonds, toasted
    1/4 cup (60 mL) each sunflower and sesame seeds, toasted
    2 1/2 cups (625 mL) rice crisp cereal
    1 1/4 cups (310 mL) rolled oats

    Advertisement

    In large saucepan, heat together almond nut butter, rice syrup, and vanilla over medium-low heat until blended.

    Add apricots, raisins, almonds, sunflower, and sesame seeds. Mix well. Add rice crisp cereal and oats. Mix to coat ingredients.Press mixture evenly into greased 8 x 8 x 2 in (20 x 20 x 5 cm) baking pan. Let stand for 20 minutes or until firm. Cut into squares.

    Makes 12 squares.

    Nutrition information: Per serving: 298 calories; 6.1 g protein; 12.9 g total fat (1.3 g saturated); 42.3 g carbohydrates; 3.2 g fibre; 94.0 mg sodium

    source: "Vegan Holiday Treats", alive #302, December 2007

    Advertisement

    Crispy Rice Nut Butter Squares

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.